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steak quesadilla

Steak Quesadillas: Leftover Makeover

These steak quesadillas are a super easy leftover makeover with gooey jack and cheddar cheese, tangy guacamole, and the perfect crunch.
Course Dessert, Snacks
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 Quesadillas
Calories 456kcal
Author Diana Reis


  • 1 lb Leftover Steak New York, Sirloin, Tri Tip (Whatever you happen to have)
  • 6 Flour Tortillas Fajita Size
  • 3 Cups Shredded Cheese Mexican blend or Cheddar and Jack
  • 1 C Prepared Quacamole
  • 1 teaspoon olive oil
  • ½ teaspoon Granulated Garlic
  • 1 Pinch Chili Powder
  • Sour Cream (Garnish)


  • While steak is still cold from the refrigerator, chop it into very small bite sized pieces. Remove any extra fatty pieces.
  • Heat a small skillet and drizzle the pan with olive oil. Heat the chopped steak thoroughly and lightly season with granulated garlic and chili powder.
  • Gather your tortillas, cheese, and guacamole. Lay out your tortillas on a cutting board or sheet pan, and make a little assembly line. Layer one half of each tortilla with cheese and the other half with guacamole. Then add a few spoonfuls of meat to each one. Fold in half and set aside.
  • Heat a large pan or griddle. Once the pan is hot, lay your folded quesadillas in the hot pan and let cook until the first side is golden brown and the cheese has just begun to melt. Turn it over and brown the other side. Cut into pieces and serve with a healthy side of sour cream. 


Calories: 456kcal | Carbohydrates: 17g | Protein: 37g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 923mg | Potassium: 441mg | Sugar: 1g | Vitamin A: 380IU | Calcium: 338mg | Iron: 2.7mg